Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Abstract
This study reports the effect of fermentation of pearl millet cultivars on the antinutritional factors and minerals content and availability The flour of two pearl millet cultivars (Ashana and Dembi) was fermented for 14 h. The fermented flour was dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals of the fermented flours were determined at intervals of 2 h during fermentation. Phytic acid and polyphenols contents decreased significantly (p# 0.01) with increase in fermentation time with concomitant decrease in pH and increase in minerals content and extractability. When the flour was fermented for 14 h, Ashana had higher extractable Na and P, whereas Fe and Mn recorded high level in Dembi and Ashana, respectively. It was observed that cooking of the flour fermented for 14 h further increased minerals content and extractability for both cultivars. There was a good correlation between antinutritional factors reduction and increase in extractable minerals with increase in fermentation time.
How to cite this article:
Samia M., AbdelRahaman , Elfadil E. Babiker and Abdullahi H. El Tinay . Effect of Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars.
DOI: https://doi.org/10.36478/jftech.2005.516.522
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.516.522